Pressure Cooker Lamb Stew with Spring Vegetables Recipe
Ingredients (17)
- 2 sprigs rosemary
- 2 sprigs parsley
- 1 bay leaf
- 2 wide strips of lemon peel
- 2 pounds lamb, cut into 1 1/2 to 2 inch pieces
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 1 large shallot, peeled and thinly sliced
- 2 medium leeks, trimmed tough green parts, halved lengthwise and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 cup chicken stock
- 3 to 4 small turnips (about 12 ounces), trimmed, scrubbed and cut into 4 wedges
- 1 pound asparagus, tough ends trimmed and cut on the diagonal into 1-inch pieces
- 2 cups frozen peas
- 2 handfuls baby spinach
Directions
Learn how to make this recipe at Simply Recipes
Ingredients (7)
- 1.5 oz. Rosemary and Pear-Infused Casamigos Blanco Tequila*
- 0.5 oz. Simple Syrup
- 0.75 oz. Lemon Juice
- 3-4 Dashes Bitters
- Rosemary Sprig Garnish
- 2 Jalapeño Slices (Optional)
- Candied Ginger Garnish (Optional)